Kamala's Corner

Coconut Milagai Podi

Coconut Milagai Podi is a flavorful, spicy condiment that is part of South Indian cuisine. This dry powder chutney is often used as a side dish with Idli, Dosa, and other rice-based foods to elevate their taste.

Coconut Milagai Podi

Recipe rating: N/A
Recipe by S Kamala Course: Masala PowdersCuisine: IndianDifficulty: Easy
Servings

20

servings
Prep time

5

minutes
Cooking time

10

minutes

Coconut Milagai Podi is a flavorful, spicy condiment that is part of South Indian cuisine. This dry powder chutney is often used as a side dish with Idli, Dosa, and other rice-based foods to elevate their taste.

Ingredients

  • Grated coconut – 1 cup

  • Red Chillies – 10

  • Urad dal – ½ cup

  • Bengal gram dal – 2 tablespoons

  • Hard Asafoetida – a small gooseberry size

  • Salt – 1 teaspoon or as per taste

  • Oil – 1 teaspoon

Directions

  • Begin by heating a teaspoon of oil in a kadai (or wok). Add asafoetida, the dals (lentils), and red chillies, frying them until the dals attain a light brown hue. Once done, remove these ingredients and set them aside.
  • In the same kadai, introduce the grated coconut. Continue frying until all its moisture is fully absorbed. Following this, remove the coconut and let it cool down.
  • Next, transfer the previously fried red chillies, asafoetida, and dals into a mixer jar. Season with salt and grind these ingredients into a fine powder.
  • Add the fried coconut gratings to this powder in the mixer jar, and grind again until you achieve a coarse texture.
  • Allow the resulting powder to cool down before storing it in an appropriate container.

Recipe Video

Notes

  • It can be served with idli/dosa or eaten with hot rice mixed with a teaspoon of coconut or gingelly oil or ghee.
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